Diabetic Recipes
Roasted Vegetable Salad
(makes 2 servings)
| olive oil cooking spray |
| 6 | ounces (180 g) baby zucchini, trimmed and split in half lengthwise |
| 3 | ounces (90 g) yellow bell pepper, seeded |
| 1 | 3-ounce (90 g) portabello mushroom |
| 1 | cup (160 g) mixed baby field greens, or other lettuce of your choice |
| 1 | tablespoon (15 ml) balsamic vinegar |
| 1/8 | teaspoon (0.6 ml) salt (optional) |
| freshly ground pepper |
| 2 | teaspoons (10 ml) chopped fresh tarragon leaves |
- Preheat oven to 450°F (230°C), Gas Mark 8. Spray an oven-proof pan with cooking spray. Arrange the vegetables in the prepared pan. Spray vegetables with cooking spray and sprinkle with vinegar.
- Bake until just done, about 5 minutes. Remove and set aside until cool.
- Pack the lettuce in a self-sealing plastic bag. Slice the pepper and mushrooms. Pack along with other vegetables in a covered container.
- At the site, make a bed of the lettuce on one side of the plate. Arrange vegetables decoratively on the lettuce and drizzled with vegetable juices. Season with salt (if using), pepper, and fresh tarragon.
| Per serving: | 44 calories (5% calories from fat), 4 g protein, trace total fat (0 saturated fat), 9 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 18 mg sodium |
| Diabetic exchanges: | 2 vegetable |
